Recipe of the Season: Hazelnut Shortbread Chocolate Bars!
Now when I say that this recipe is deliciously easy, I really mean it! With a buttery cookie hazelnut crust and creamy chocolate ganache filling make this combo a great treat to include in your holiday baking lineup! Any one of your friends or family member would love receiving these decadent bars this holiday season!
For the Crust
2- 8oz Packages of Shortbread Cookies, I used Walker Original Shortbread
For the Ganache
1 ½ Cups Bitter Sweet Chocolate
1 ½ Cups Heavy Whipping Cream
1 Teaspoon Vanilla Extract
Plus more Roasted Hazelnuts or Hazelnuts with Sea Salt to use for topping
Using a food processer, blend the shortbread cookies and hazelnuts until finely ground. Transfer to a lightly greased 9 x 13 inch baking dish and press an even layer on the bottom of the dish. Bake at 350 degrees in your preheated oven for about 10 minutes. Set cool completely.
In a small sauce pan, heat heavy cream just until it starts to boil. In a heat proof mixing bowl add the chocolate chips, and then pour hot cream over chips. Add vanilla and stir until silky smooth. Pour over cooled crust and spread evenly. Top with lots of roughly chopped or whole Roasted Hazelnuts, or top with our Roasted Hazelnuts with Sea Salt for a wonderful salty & sweet combo!
When completely cooled, cut desires size of bars, package in a clear bag or box tied with Christmas ribbon and let the gift giving season begin!
-Stephanie Halici with Oregon Growers